We combined two recipes for this incredibly rich tart: The recipe for the nut filling comes from Laurent Mariotte, a French gastro journalist and popular TV and radio presenter. Jamie Oliver's shortcrust pastry recipe.
Ingredients (for 6 people):
For the shortcrust pastry for a tart pan with a diameter of approx. 30 cm:
- 125g butter
- 100g powdered sugar
- 1 pinch of salt
- 250 g flour
- 2 egg yolks
- 2 tablespoons cold milk or water
For the nut filling:
- 200 g Grenoble walnuts (without shell)
- 200 g sugar (preferably light cane sugar)
- 1 deciliter of water
- 20cl whipped cream
- 30 g mildly salted butter
- 30 grams of honey
- 2 eggs
Preparation:
Prepare the dough ahead of time. He has to rest for an hour. Shape into a roll or ball and wrap in cling film.
For the dough, cream the butter with the sugar and salt. Mix in the flour and egg yolks until a crumbly mass forms. This can be done with a food processor or by hand. Now add the cold milk/cold water and knead everything into a smooth dough and shape into a ball. Dust with flour and shape, tap and press as quickly as possible. The aim is to process the ingredients into a dough as gently as possible so that it remains fluffy and tender. (The more it is kneaded, the more elastic it becomes, so that it contracts in the oven and becomes tough - and this must not happen! So just don't knead too much!)
In the meantime, preheat the oven to 170°C.
Grease the base of the tart pan and dust with flour. Then put in the dough and press down. Cover with parchment paper, top with rice or dry beans and pre-bake for 15 to 20 minutes.
For the caramel: Gently heat the water and sugar in a saucepan until the whole thing turns a nice brown colour. Then add the cream and continue to simmer on a low flame. Remove from the fire, add the honey and butter and mix everything together. Crack and coarsely chop the nuts and add them. When the mixture has cooled a bit, add the eggs and mix.
Pour the nut-caramel mixture onto the pre-baked cake base and bake for another 15 to 20 minutes. Finally decorate with nut halves or chocolate sauce (or whatever else you can think of) and serve chilled.
